Steamed Rice Cake – NYT Crossword June 30 2023 Answers

NYT Crossword June 30, 2023 Answers Welcome to the answer page for the New York Times crossword puzzle published on June 30, 2023, with the clue “Steamed rice cake.”

Rice cakes come in many different forms – sweet and savory alike, some even being native to specific regions.

Tteok

Tteok are Korean cakes typically prepared from glutinous rice flour (maebssal or chapssal). Other ingredients may include wheat flour, beans such as mung or azuki beans, sesame seeds, starch, fruit, or vegetables. They are generally steamed before being garnished with various sauces and vegetables before eating as snacks or desserts.

Vietnamese banh duc is a type of non-glutinous rice cake often eaten for special occasions like Tet, the Lunar New Year, or other special events. It features flavorful ingredients such as ground pork, tom chay (bean sprouts), scallions, mung bean paste, toasted sesame seeds, salt, lime juice, and fish sauce – very much similar to its more common cousin: banh tet.

Chwee kueh, popular in Malaysian and Singaporean cuisines, is a bowl-shaped steamed rice cake that can either be sweet or savory in flavor, often featuring diced preserved radish as the garnish and served with chili sauce. This is similar to other bowl-shaped steamed rice cakes found elsewhere, such as Taiwanese or Chinese cuisines.

Puso rice cakes are a prevalent type of snack or main course that is commonly eaten around the world. Constructed using glutinous rice cooked inside woven pouches decorated in various patterns, their filling is not boiled before being added to the cakes; instead, it is stuffed inside them like traditional Chinese dumplings like Jiaozi.

Other examples of Asian steamed rice cakes include Vietnamese banh tet and banh chung, which resemble tteokbokki in that they’re cylindrical-shaped and filled with meat or vegetables, while South Indian cuisine boasts idlis as firm cylindrical made with black lentils and rice combined in an equal ratio for steaming.

Other famous steamed rice cakes from Shanghai and the Philippines include Song Gao (sweet puffed rice cakes with azuki beans embedded within) and Tangyuan. Puffed rice has become an integral ingredient in Western countries for use in recipes for cookies and snack foods; its production involves heating grains under pressure to produce thin sheets that can then be used in numerous food products.

Vegetables

Vegetables (or “veg,” as it’s more commonly known) are edible plant parts used for food consumption. Vegetables provide low levels of fat while being an excellent source of fiber, vitamins, minerals, antioxidants, and energy – they even make for delicious snacks! Nutritionists advise eating at least five servings of vegetables and fruits every day, either raw or cooked!

Vegetables are an essential part of a balanced and nutritious diet for vegetarians and vegans, providing essential minerals, vitamins, and amino acids. Some examples include leafy greens like kale and spinach; root crops such as carrots and potatoes; tubers such as cassava root and yam; stem veggies such as broccoli or leeks; fruiting veggies such as tomatoes or courgettes; and seeds like peas and beans.

When purchasing vegetables, it is wise to shop locally and in season for optimal freshness and nutritional benefits. Furthermore, these will likely taste better and be cheaper than imported varieties.

How we define vegetables can differ based on both culture and language. A recent study demonstrated this by showing how differences in terminology between English and Spanish speakers led to drastically varying interpretations of what constitutes vegetables – for instance, while many Americans consider tomatoes to be part of their vegetable intake, many Spanish speakers did not share that viewpoint.

Vegetables vary depending on region and cuisine; generally, though, they are classified according to their edible part. Examples of leaf and stalk vegetables are chard, kale, lettuce, bok choy, and celery; root vegetables include beets, carrots, radishes, and sweet potatoes; garlic and onions are considered bulb vegetables, while flowering veggies such as cucumbers, eggplants, and zucchini are blooming vegetables.

Vegetables can often be an ambiguous term to many, as there can be disagreement on what foods fall under this classification of plant-based foods. For instance, rice should not technically count as a vegetable but is often lumped together with starchy foods like potatoes and beans that constitute vegetables. Shopping can further add to this confusion; different stores categorize their offerings differently.

Sauces

This delicious steamed rice cake dish features two unique sauces to compliment their chewy tteok. Both earthy peanut sauce and syrupy hoisin pair wonderfully, creating an exquisite pairing for these chewy bites of bliss! Although this recipe is straightforward and fast to make, there may be a few obstacles along the way – for instance soaking longer than recommended would help, while vegetables should be sauteed separately as they cook faster than meat, and adding too much cabbage may require cutting back significantly for better results – approximately 1 cup would suffice as more realistic proportions for this recipe!

Asian cuisine features many varieties of steamed rice cakes. Chinese steamed sweet rice cakes made of glutinous rice flour with various fillings are often consumed during New Year celebrations, while Tangyuan sticky desserts with different shapes and fillers, such as mung beans, are another popular snack eaten throughout the year.

Taiwanese and Vietnamese cuisine also features various kinds of steamed rice cakes. Oan-koe is made by cooking glutinous rice before adding toppings and boiling it again, often featuring coconut or sesame seeds as garnishes. Similar dishes, such as Nian Gao, exist in China.

Puso (pronounced PUSO) is a class of non-dessert rice cakes commonly enjoyed among Muslim Filipinos and the Lumad people of Mindanao, also referred to as “nikomo” or “maoshan”.

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Preparation

This recipe requires just a few ingredients and steps, making it straightforward. Rice cakes must be soaked before being stir-fried to prevent a gluey pasty situation from developing; 30 minutes or longer may be needed, depending on their texture. Likewise, sauces need to be adjusted carefully – too much anchovy stock drowns the flavor of the cakes while too much peanut sauce overpowers it; additionally, yu choy should also be cut thinner so its leaves do not get overwhelmed by an intensely sweet and salty peanut sauce.

Rice cakes can be found across cuisines, with Puso (made of glutinous rice cooked inside woven pouches of various designs) being one of the more widely consumed types. Other non-dessert rice cakes include Kiping (formed from real leaves), Bibingka Galapong, an egg-topped version, and Tangyuan, a glutinous rice ball filled with either azuki beans or other fillings.

Rice cakes often make a delicious accompaniment for savory meals, as Singaporean and Johorean dishes such as chwee kueh (firm cylindrical of steamed rice) are served with preserved radish relish. Idli (South Indian cuisine) involves fermented batter being cooked into distinctive bowl-shaped containers before being served to customers as an appetizer or main course.